Beef Stew with Oyster Mushrooms and Green Lentils
Beef Stew with Oyster Mushrooms and Green Lentils

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, beef stew with oyster mushrooms and green lentils. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Beef Stew with Oyster Mushrooms and Green Lentils is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Beef Stew with Oyster Mushrooms and Green Lentils is something which I’ve loved my entire life.

Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Stir to combine, and bring to a boil. Beef Stew with Oyster Mushrooms and Green Lentils instructions.

To begin with this recipe, we have to first prepare a few components. You can have beef stew with oyster mushrooms and green lentils using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Beef Stew with Oyster Mushrooms and Green Lentils:
  1. Get 8 oz beef, cut into 1 inch long strips
  2. Make ready 2 tsp French Picnic sea salt, divided
  3. Take 1 Cooking oil, as needed
  4. Make ready 4 oz oyster mushrooms, bite size pieces
  5. Prepare 3/4 cup onion, diced
  6. Take 2 clove garlic, minced
  7. Get 2 carrots, sliced
  8. Get 1 cup tomato sauce
  9. Get 4 oz reduced beef stock
  10. Get 5 each thyme sprigs
  11. Take 1 each bay leaf, fresh
  12. Prepare 1 cup green lentils
  13. Make ready 2 cup water

Then, to the slow cooker, add the remaining beef broth and the carrots, celery,. Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Season with salt and pepper; sprinkle with. All sides of the beef chunks should be browned.

Instructions to make Beef Stew with Oyster Mushrooms and Green Lentils:
  1. After cutting the beef into 1 inch long strips, season to taste with the French Picnic sea salt (about 1/2 teaspoon).
  2. Heat a 2-quart, heavy-bottomed saucepan over medium-high heat. Add enough cooking oil to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add mushrooms, and cook for 1-2 minutes more. Stir in onions and - garlic, and cook for 1-2 minutes more. Add carrots and cook for 3-4 more minutes, while stirring.
  3. Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Stir well, reduce heat to low, cover, and simmer for 20 minutes. Uncover, stir well, and add 1 teaspoon of French Picnic sea salt. Cover again, and cook for 15-20 minutes more, or until lentils and beef are both tender.
  4. Remove herbs, and adjust seasoning to taste.
  5. Ladle into two bowls. Serve and enjoy!

Season with salt and pepper; sprinkle with. All sides of the beef chunks should be browned. Why It's Delicious: Torn King Oyster mushrooms mimic the texture of pulled meat. Lentils add protein and body to the stew, creating a creamy home for all of the flavour. Aromatics like carrots, garlic, onion and tomato paste evoke memories of rich wintery beef stew.

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